A few days ago, my taste buds felt a strong desire for pure tomato juice from heirloom tomatoes. The question arose: What to do with the pulp? I decided to mix it with two small Hass avocados. I squeezed in a little lemon juice and a pinch of salt. The result: an incredible guacamole. I had my two meals: I drank my juice and I ate a bowl of guacamole. I haven’t eaten avocados regularly since 2007. Just didn’t feel like it. But now I’m feeling the urge to have these two meals every day. I suspect I’ll keep this up as long as I can get fresh homegrown heirloom tomatoes.
Vegan & Raw Food Recipes with Lemon
Here are some ideas for any 4th of July party you may be hosting or attending. These finger foods are sure to delight any crowd.
Keep your energy up and forget about hunger with these simple burritos. This eggplant appetizer packs a load of micro-nutrients thanks to watercress, basil and cilantro to help nourish your every cell.
America’s favorite pie is climbing up a few notches on the health scale. Sugar-free, gluten-free, soy-free, corn-free, casein-free, and cooking-free! What better way to introduce your family and friends to raw foods?
Coconut and hemp seeds provide a perfect marriage of complete protein and healthy plant-based fats to round up any green salad.
Ranch, a universal salad dressing, lovingly prepared at home from raw ingredients, will delight your taste buds and help you eat more greens without the detrimental effect of the unhealthy oils and additives of a commercial dressing.
Here’s a basic salad dressing you can quickly whip up at home to help wean you off of those store-bought salad dressings.
Blend Jerusalem artichokes and sugar snap peas into this refreshing savory soup, and it will put you in the mood for spring right away. And if you have a garden, don’t forget to leave a bit of both vegetables for planting this spring as well!
A feast for the eyes as well as the palate, this hearty salad offers a splash of colors arranged in circles, and features juicy jicama in the company of dark leafy greens, peppers and a tangy dressing.
Portobello mushrooms never fail to give us the “grounded” feeling we sometimes seek, and their earthy flavor reminds us that spring is on its way.